The souffle omelet is an omelet in which the eggs have been beaten until they triple in volume, It is then started on the stove top and finished in the oven where the eggs souffle up yielding an omelet with a huge WOW factor. This omelet is easy to make and the finished product is light, airy and quite delicious.

At Chef Jimmy’s Kitchen this is one of my favorite omelets, eggs and salsa are a natural combination.

I wasn’t quick enough, someone couldn’t wait and took a bite.

Ready? Okay, let’s get started…

Start by sautéing 3-4 tablespoons each of diced onion and red bell pepper in 1 tablespoon olive oil. Saute until soft, about 5-8 minutes. Add 1/4 teaspoon salt to 3 eggs in a mixing bowl, beat with an electric mixer until the eggs triple in volume.

Place skillet on the middle rack of an oven preheated to 350 degrees. Bake for 4-6 minutes or until the middle is just set.

When the omelet is fully cooked remove from the oven, be careful the handle is hot, and start to slide the omelet onto a plate. When the omelet is half way out of the skillet use the pan to fold the last half of the omelet over the first half so that it looks like the picture above.

Finish the plate with fresh fruit and heart-shaped scones like above. The recipe for the dried fruit cream scones, a staple at my restaurant The White Bear Cafe, can be found in another February 2010 blog post.

This omelet can be served for breakfast, brunch or dinner. How about at midnight after you return from the theater? Also you can serve 2-3 people by doubling the ingredients and using a 10″-12″ oven safe skillet

Remember…homemade just tastes better..

Nice Noshing!

The Author:

James Hacker is a restaurateur, caterer and self proclaimed “foodie.” He has owned two well respected and well reviewed restaurants, The White Bear Cafe, in Berkeley, CA. and DELISH Deli & Catering in Deephaven, MN. For more great recipes, reviews, tips, great links and road trip reports visit: http://www.chefjimmyskitchen.com.